House-cut Fries (gf,vg) Recipe

Wash and cut potatoes

Scrub the russet potatoes thoroughly under cold running water to remove dirt. Do not peel (skins add texture). Cut each potato into 1/2-inch to 3/4-inch sticks: first slice off a thin lengthwise piece to create a flat base, then slice lengthwise into 1/2–3/4-inch slabs and cut across into sticks of the same thickness for even cooking.

Soak to remove starch

Place the cut potato sticks in a large bowl and cover with cold water. Add ice cubes to keep water very cold. Soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crispness.

Rinse and par-cook (optional blanch)

After soaking, drain the potatoes and rinse under cold water until water runs clear. For crisper fries, bring a large pot of water to a gentle boil, add 1 tsp kosher salt, then add the drained potatoes and blanch for 3 minutes. Immediately transfer potatoes to an ice bath (bowl of cold water with ice) to stop cooking. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Heat oil for first fry (if double-frying)

If double-frying (recommended): heat 3/4 cup of the neutral oil in a heavy-bottomed pot or deep-fryer to 300°F (150°C). If you do not have a thermometer, heat over medium and test with one fry — it should bubble moderately without browning quickly.

First fry (blanch)

Working in small batches (do not overcrowd), fry the dried potato sticks for 3–5 minutes until they start to soften and develop a pale, matte exterior but are not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to cool 10–20 minutes (you can refrigerate briefly to dry further).

Heat oil for second fry

Increase oil temperature to 370–375°F (188–190°C). If using the same pot, let the oil come up to temperature before frying again. Add remaining oil if needed to maintain depth of at least 2 inches.

Second fry (crisp)

Return fries to the hot oil in small batches and fry until golden brown and crisp, about 2–4 minutes per batch. Remove with a slotted spoon, let drain on a wire rack or paper towels for a minute.

Season and finish

While still hot, toss the fries in a large bowl with 1 tablespoon fine sea or kosher salt and 1 teaspoon freshly ground black pepper. If using optional spices, add garlic powder and smoked paprika now and toss evenly. Serve immediately for best texture.

One-step shallow-fry alternative

If you prefer a single shallow-fry: heat 1 cup oil in a large skillet over medium-high heat. Fry small batches, turning to brown evenly, for 6–10 minutes until crisp and golden. Drain and season the same way.